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Squid Recipe

Name: C Food & Moods SQUID Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg medium whole squid (cleaned, tentacles attached); 3 tbs extra-virgin olive oil; 1.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 cloves garlic cloves (minced); 2 tbs lemon juice; 4 heads baby romaine or little gem hearts; 2 tbs extra-virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 120 g tarama (bottled or homemade cod/ carp roe paste); 2 slices stale white bread (crusts removed, torn); 2 tbs whole milk; 1 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 0.125 tsp black pepper; 80 ml extra-virgin olive oil; 45 ml fresh lemon juice; 15 ml fresh orange juice; 0.5 cloves garlic (finely grated); 0.5 tsp dried oregano; 0.75 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 each fresh lime (cut into wedges); 1 tbs fresh dill or parsley (finely chopped); 1 tsp extra-virgin olive oil (for finishing)

Inspired by C Food & Mood

Time40m

Serves4

Grilled greens | Tarama | Citrus ladolemono | Lime

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Ingredients

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Grilled Squid

2.2 lb (1 kg) medium whole squid (cleaned, tentacles attached)

3 tbs extra-virgin olive oil

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

2 cloves garlic cloves (minced)

2 tbs ReaLemon lemon juice

Grilled Greens

4 heads baby romaine or little gem hearts

2 tbs extra-virgin olive oil

1/2 tsp sea salt

1/4 tsp black pepper

Tarama (creamy cured-fish roe spread)

4 1/4 oz (120 g) tarama (bottled or homemade cod/ carp roe paste)

2 slices stale white bread (crusts removed, torn)

2 tbs whole milk

1 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/8 tsp black pepper

Citrus Ladolemono (Greek citrus-olive oil dressing)

1/3 cup (80 ml) extra-virgin olive oil

3.04 tbsp (45 ml) fresh lemon juice

1.01 tbsp (15 ml) fresh orange juice

1/2 cloves garlic (finely grated)

1/2 tsp Dried oregano

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

Finishes & Garnish

1 each fresh lime (cut into wedges)

1 tbs fresh dill or parsley (finely chopped)

1 tsp extra-virgin olive oil (for finishing)

Method

Grilled Squid

Prepare and marinate squid

Pat the cleaned squid dry with paper towels. Score the inside of the bodies in a shallow crosshatch (optional) to help them lie flat and cook evenly. In a bowl combine 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 1.5 tsp sea salt and 0.5 tsp black pepper. Rub the marinade over both the bodies and tentacles. Let rest at room temperature for 15–20 minutes (no longer than 30 minutes).

Grill squid

Heat a grill pan or outdoor grill to high (around 230–260°C / 450–500°F). Brush the grill grates or pan with a little oil to prevent sticking. Place squid on the hot grill, tentacles and bodies flat. Cook 1.5–2 minutes per side until nicely charred and just opaque — do not overcook or squid will become rubbery. Transfer to a plate and drizzle with 1 tsp finishing olive oil. Keep warm while you finish other components.

Grilled Greens

Halve each baby romaine or little gem lengthwise, keeping the core intact. Brush cut sides with 2 tbs olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the hot grill or grill pan used for the squid and grill 1.5–2 minutes until lightly charred and wilted but still bright green. Remove and set on serving platter.

Tarama

If using stale bread, soak the torn slices briefly in 2 tbs milk, then squeeze out excess milk. In a food processor combine tarama paste, soaked bread, 1 tbs lemon juice and 2 tbs olive oil. Pulse until smooth and creamy, stopping to scrape down the bowl. Taste and add up to 1–2 tbs more olive oil if you prefer a creamier texture and adjust pepper. Transfer to a small bowl, cover and refrigerate until ready to serve.

Citrus Ladolemono

Whisk together 80 ml olive oil, 45 ml lemon juice and 15 ml orange juice. Add 1/2 clove grated garlic, 1/2 tsp dried oregano, 3/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt. The dressing should be bright and balanced — slightly more oil or a pinch of sugar can be added if excessively sharp.

Assembly & Serving

Arrange grilled greens on a serving platter. Slice grilled squid bodies into 1–1.5 cm rings or leave whole for presentation and place over the greens. Spoon 1–2 generous dollops of tarama alongside or on small toasts for guests. Drizzle the citrus ladolemono over the squid and grilled greens (about 2–3 tbs), allowing some to pool around the base for flavor.

Garnish with chopped dill or parsley and lime wedges. Serve immediately while squid and greens are warm. Pass extra tarama and lime at the table.